Serious Salads: Carrot Slaw with Cranberries and Toasted Walnuts

With dried cranberries, toasted walnuts and a bright-tasting citrus vinaigrette, this carrot slaw is delightfully crunchy and sweet. It's perfect for a light lunch or as a healthy side to sandwiches or burgers.

To toast the walnuts, bake them on a sheet pan in a 350°F oven for about 10 minutes until fragrant.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Serious Salads: Carrot Slaw with Cranberries and Toasted Walnuts

About This Recipe

Yield:

4 to 6

Active time:

30 minutes

Total time:

30 minutes

Rated:

Ingredients

1 pound carrots, peeled and grated

3 tablespoons walnut oil or extra virgin olive oil

1 teaspoon lemon zest, from one lemon

2 tablespoons lemon juice, from one lemon

2 tablespoons freshly squeezed orange juice, from one orange

1-1/2 tablespoons honey

1/2 cup dried cranberries

1/2 cup walnuts, toasted

3 scallions, white and green parts, thinly sliced

3 tablespoons freshly chopped parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Procedures

1

Toss all ingredients together in a large bowl. Cover and refrigerate for at least 15 minutes to allow flavors to blend. Season to taste with salt, pepper and honey. Serve cold.

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About the Author

Jennifer Segal is the chef and photographer behind Once Upon a Chef, a family-friendly food blog featuring easy and elegant recipes with step-by-step photos. Once upon a time, she went to culinary school, cooked in a fancy French restaurant and was a personal chef. Nowadays, she devotes her time to her family, her blog, writing for HuffingtonPost Kitchen Daily and a regular salads column on Serious Eats. Her recipes have also appeared on Saveur.com, Yummly.com, thenest.com and Metrocurean.com. Jennifer passionately believes that cooking at home should be relaxing and fun. Her recipes are simple, even when theyâre gourmet. She lives in the Washington, DC area with her husband, two kids and crazy dog, Miles.

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